Black Carrot Extract Pigment
● Name :Black Carrot Extract Pigment
● Source:Black Carrot
● Botanical Name : Daucus carota ssp. sativus
● Extract part:Root
● Composition :Anthocyanin
● Identification measure :UV-VIS
● Appearance: Fine Purple red powder
● Country of origin:P.R. China
Black carrots as a cultivar of Daucus carota are a source for natural food coloring that originate from Turkey and other regions of the Middle East and Asia.Daucus carota is is a flowering plant in the family Apiaceae ,whose common names include wild carrot, bird's nest, bishop's lace, and Queen Anne's lace (North America).Black carrot extract is derived from carrots with purple or black flesh. The nutrients in black carrot extract that give them their colour are anthocyanins which have several health benefits.Research in the March 2011 issue of the "Journal of Agricultural and Food Chemistry" notes a correlation between anthocyanins and the potential for treating neurological dysfunctions such as Alzheimer's disease. Anthocyanins may also be useful in cancer treatment evidence published in the May 2011 "Molecular Nutrition and Food Research" journal indicates that anthocyanins may counteract toxins that can damage healthy cells during chemotherapy.
Although all carrots are low in calories and rich in dietary fiber, vitamin K, vitamin C, carotenoids,potassium, and manganese the Black carrot variety has especially high nutraceutical values and is rich in anthocyanins, phenols, flavonols ßcarotene,calcium, iron, and zinc. Its antioxidant activity is four times higher than red carrot.
While vitamin C and carotenoids, such as lutein, certainly contribute to some of the health benefits of the black carrot, most of the health-protecting power of this newly rediscovered superfood can be attributed to anthocyanins. In laboratory studies, these plant pigments have been shown to exert extremely strong antioxidant effects that even stronger than vitamin E analogues.
Anti-Carcinogenic Effects Against Colon Cancer Cells
A group of researchers from the Department of Nutrition and Food Science at the University of Maryland analyzed the chemopreventive effects of anthocyanin extracts from various natural sources against colon cancer, and found that all anthocyanin extracts were capable of inhibiting the growth of colon cancer cells. Research also suggests that lutein, the main carotenoid in purple carrots, may provide protection against colon cancer.
Research suggests that anthocyanins have strong anti-inflammatory properties which might help alleviate symptoms associated with inflammatory conditions such as rheumatoid arthritis. Some experts believe that the anti-inflammatory properties of anthocyanins may be even stronger than those of aspirin.
Eye Health Protecting Qualities
You may have already heard that bilberries (wild blueberries) are good for your eyes, but also other anthocyanin-rich foods such as purple carrots may help improve your eye health. Studies suggest that anthocyanins can benefit vision in a number of ways, such as by enhancing night vision, increasing circulation within the capillaries of the retina, fighting macular degeneration, and reducing the risk of retinopathy in diabetic patients.
But the high anthocyanin levels in purple carrots are not the only reason why you might want to snack on these purple goodies if you care about your eyes; the lutein in purple carrots is also known for its eye health protecting qualities. Sometimes referred to as "the eye vitamin", lutein is commonly used as a preventive treatment for age-related macular degeneration, cataracts, and retinitis pigmentosa.
Improved Vascular Health
If you suffer from venous insufficiency or varicose veins and are looking to reduce varicose veins through dietary modification, adding purple carrots and other foods that contain anthocyanins to your diet might be a good start. Anthocyanins help fight varicose veins by neutralizing enzymes that destroy connective tissue, by repairing damaged proteins in the blood vessel walls, and by promoting circulation and overall health of the vascular system.
The black carrot is an interesting agricultural product due to its colour and high content of anthocyanin dyes.Anthocyanin stability of black carrots was studied at various solid contents (11, 30, 45 and 64° Brix) and pHs (4.3 and 6.0) during both heating, at 70–90 °C, and storage at 4–37 °C. Monomeric anthocyanin degradation fitted a first-order reaction model. Degradation of monomeric anthocyanins increased with increasing solid content during heating, while it decreased during storage. For example, at pH 4.3, half-life periods for anthocyanins at 30, 45 and 64° Brix were, respectively, 8.4, 6.9 and 5.2 h during heating at 80 °C and 18.7, 30.8 and 35.9 weeks during storage at 20 °C. At 30–64° Brix, increasing pH from 4.3 to 6.0 enhanced the degradation of anthocyanins during heating. The effect of pH on thermal stability of anthocyanins was also studied at six different pHs (2.5–7.0) in citrate-phosphate buffer solutions and significant decrease in anthocyanin stability was observed at pHs above 5.0. Higher activation energies (Ea) were obtained during heating than during storage with increasing solid contents. At 30–64° Brix, Ea values ranged from 68.8 to 95.1 kJ mol−1 during heating and from 62.1 to 86.2 kJ mol−1 during storage. Q10 values at 20–37 °C were as high as 3.1 at 45° Brix and 3.6 at 64° Brix.
The study indicated that Anthocyanins from black carrot show very high stability while preserving its red colour in a wide pH range, making them ideal for use in yogurts, beverages, fruit bases and confectionary.
Black or purple colour carrots with high anthocyanin content have possible to be used in food, nutraceutical and pharmaceutical preparations. The red, purple and blue colour carrots have high potential as colorant in food because of their low toxicity.
The peach to strawberry red colour that black carrot extract produces can provide a natural alternative to synthetic food colorings such as FD&C Red 40.
● Daucus carota - Wikipedia, the free encyclopedia
● Black Carrots_http://www.carrotmuseum.co.uk/blackcarrot1.html
● Purple Carrots: Nutrition Facts and Health Benefits_http://www.healwithfood.org/healthbenefits/purplecarrotsnutritionvsorangecultivars.php
● Nicolle, C et al;(2004) “Genetic variability influences carotenoid, vitamin, phenolic, and mineral content in white, yellow, purple, orange, and dark-orange carrot cultivars” Journal of the American Society for Horticultural Science, v. 129, no. 4.
● Marek Gajewski et al; (2007) “Some Aspects of Nutritive and Biological Value of Carrot Cultivars with Orange, Yellow and Purple-Coloured Roots” Vegetable Crops Research Bulletin, Volume 67 / 2007, p. 149.161.
● Umar Garba and Sawinder Kaur; “EFFECT OF DRYING AND PRETREATMENT ON ANTHOCYANINS,FLAVENOIDS AND ASCORBIC ACID CONTENT OF BLACK CARROT (DAUCUS CARROTA L.)”;Journal of Global Biosciences
● M. Hosseinnezhad et al; “Natural Dyes Extracted from Black Carrot and Bramble for Dye-Sensitized Solar Cells”;Prog. Color Colorants Coat